| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauces |
2 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter, sweet |
| 6 |
tb |
Flour, unbleached |
| 2 |
c |
Milk |
|
|
Salt |
|
|
Pepper |
|
|
Nutmeg |
INSTRUCTIONS
Melt butter in a heavy saucepan. Sprinkle in the flour and cook gently,
stirring almost constantly, for 5 mniutes. Do not let the flour and butter
brown at all.
Meanwhile, bring the milk to a boil. When milk reaches a boil, remove
butter and flour mixture from the heat and pour in the boiling milk all a
once. As the mixture boils and bubbles, beat it vigerously with a wire
whisk.
When the bubbling stops, return the pan to medium heat and bring the
b.chamel to a boil, stirring constantly for 5 minutes. Season to taste with
salt, pepper and nutmeg. Use at once or scrape into a bowl, cover, and
refrigerate until use. 2 Cups Thick Sauce.
For 2 cups Medium Sauce, use 3 Tb butter and 4 Tb flour.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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